Low Calorie Vegan Brownies

Fudgy low calorie vegan brownies are a blender-and-bake treat made with ripe bananas, oats, coconut flour, and cocoa. A scattering of chocolate chips finishes each square. Vegan, gluten-free with certified gluten-free oats, and made without added oil.

Introduction

I canalwaysfind time to think about chocolate. Time for making brownies? It is almost as straightforward: blend the batter, spread it in a pan, and add a scattering of chocolate chips! My low calorie vegan brownies keep the preparation plain without giving up the fudgy texture I want in a chocolate treat.

Very ripe bananas supply moisture and much of the sweetness, but a little coconut sugar makes an essential difference. I tried making the brownies with bananas alone, and the result was bitter, bland, and much too banana-forward. Adding a few tablespoons of sugar brought the chocolate flavor into focus and gave the brownies the sweetness they needed.

I use full-fat canned coconut milk instead of added oil, along with a combination of rolled oats and coconut flour. The result is a soft, chocolatey brownie with a faint banana flavor. If bananas are not your thing, I have also made them successfully with applesauce; you will find that option below.

One last bit of guidance before you reach for the blender: let the brownies cool completely. They look more cakey when they come out of the oven, but their fudgy texture develops as they cool. It is a small wait with a chocolate reward.

Why You’ll Love This Recipe

• Straightforward blender batter:Blend the ingredients until smooth, then spread the batter in the pan.
• Fudgy chocolate texture:Cocoa and a chocolate chip topping provide plenty of chocolate flavor.
• Vegan:No eggs or dairy; choose dairy-free chocolate chips.
• Gluten-free:Use certified gluten-free rolled oats and gluten-free ingredients as needed.
• Oil-free:Full-fat coconut milk supplies richness without added oil.
• A small amount of added sugar:Ripe bananas do much of the sweetening, with coconut sugar rounding out the flavor.
• Freezer-friendly:Save some of the batch for another chocolate craving.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Very ripe bananas:Choose bananas with well-spotted skins for sweetness. Peel before blending; weighing the peeled fruit helps keep the amount consistent.
• Full-fat canned coconut milk:Supplies moisture and fat for a fudgy result. Use canned coconut milk rather than a coconut milk beverage for the intended texture.
• Rolled oats:Blend directly into the batter and contribute to its fudgy texture. Choose certified gluten-free oats if needed.
• Unsweetened cocoa powder:Provides the chocolate flavor in the batter.
• Coconut flour:Works with the oats to give the brownies some lightness. Its absorbency makes it difficult to replace directly. See my notes for using more oats, instead.
• Coconut sugar:Balances the cocoa and banana flavors. Brown sugar also works.
• Vanilla extract:Rounds out the chocolate flavor.
• Baking soda:The recipe’s leavener; use baking soda, rather than baking powder.
• Fine sea salt:Balances the sweetness and chocolate.
• Miniature semisweet chocolate chips:Add chocolate throughout the topping. Use dairy-free chips to keep the brownies vegan.

How to Make Low Calorie Vegan Brownies

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Preheat the oven to 350°F (180°C). Line a 9-inch (22.5 cm) square baking pan with parchment paper, leaving an overhang for lifting out the brownies.

1. Blend the batter.Blend the peeled bananas, coconut milk, oats, cocoa powder, coconut flour, coconut sugar, vanilla, baking soda, and salt until completely smooth.

1. Add the topping.Spread the batter mixture evenly in the prepared pan and smooth the surface. Sprinkle with the chocolate chips.

1. Bake.Bake for 18 to 22 minutes, until the center is set and the surface looks dry.

1. Cool and cut.Set the pan on a wire rack and let the brownies cool completely. Loosen any exposed edges with a knife, lift out of the square tin using the parchment, and cut into 16 squares.

Taste and Texture

Expect soft, fudgy brownies (not cake brownies) with rich cocoa flavor and little pockets of chocolate from the topping. Very ripe bananas contribute a faint fruit flavor, although the amount you notice will vary with your palate. Full-fat coconut milk adds richness without a pronounced coconut flavor.

The surface can look dry and somewhat cakey straight from the oven. That is normal: the cooled brownies have a much fudgier texture. Cutting while warm can leave you with gooey pieces rather than neat squares.

Storage

• Refrigerator:Store completely cooled brownies in an airtight container in the fridge for up to 5 days.
• Freezer:Store in an airtight container for up to six months.

Serving Suggestions

Pack one or two into you lunch bag or box for a sweet conclusion to a packed lunch, or enjoy a square (chilled, or at room temperature) on its own with coffee, tea, or tall, cold glass your go-to nondairy milk. For a plated dessert, add fresh berries or a scoop of small scoop ofvegan ice cream, or a dollop of sunflower seed whipped cream or cashew whipped cream. You can rewarm the brownies in the microwave, if you like (it takes about 10 seconds), to re-melt the chocolate chips.

Flavor Variations

For a banana-free version, replace the bananas with 1 cup (250 mL) unsweetened pumpkin puree. I recommend adding 1 or 2 extra tablespoons of coconut sugar, more or less to taste, to make up for the lower sweetness.

Add a teaspoon, or 2, of instant espresso powder to the batter.

Replace the 2 tsp vanilla extract with 1 teaspoon pure almond extract.

Gently press fresh raspberries into the surface of the brownie batter before baking.

Replace the chocolate chips with 3 to 4 tablespoons of chopped walnuts or pecans. Alternatively, fold the nuts into the batter before baking.

Tips for Success

• Use very ripe bananas.Less-ripe fruit will not provide the same sweetness.
• Blend until completely smooth.The rolled oats should be fully incorporated into the batter.
• Keep the coconut sugar.I tried using bananas alone, and the flavor was not balanced.
• Watch the center and surface.The center should be set and the top should appear dry after baking.
• Cool completely before slicing.The texture becomes fudgy as the brownies cool.
• Cut into 16 squares.The published nutrition information is based on this yield.

Ingredient Substitutions

• Bananas:Use an equal amount of applesauce you will likely need to add an extra tablespoon or more of sweetener to make up for the sweetness that bananas provide), or try the Pumpkin Brownies variation above.
• Coconut sugar:Brown sugar, date sugar or granulated sugar can replace the coconut sugar in the same volume. Another granulated sweetener can also be used; sweetness and nutrition may change. An equal amount of liquid sweetener, such as maple syrup, agave nectar, date syrup, brownie rice syrup or, if you are not following a vegan diet, honey, can be used; reduce the total amount of coconut milk by 1 tablespoon.
• Coconut milk:Other nondairy milks, such as almond milk, oat milk, soy milk or cashew milk, can be used, but lower-fat milk makes the brownies less fudgy. If using one, consider replacing 1 or more tablespoons of the milk with vegetable oil, such as avocado oil or mild tasting olive oil, or 1 or more tablespoons of a nut butter or seed butter, such as peanut butter, almond butter, pumpkin seed butter, sunflower seed bitter, or roasted flaxseed butter.
• Coconut flour:You can replace the coconut flour with an additional 2/3 cup rolled oats.
• Chocolate chips:Omit them if you prefer a plain topping. Use vegan chocolate chips (dairy-free) to keep the brownies vegan, as needed.

Frequently Asked Questions

I find the banana flavor faint, but some readers notice it more. If you do not enjoy banana in chocolate desserts, I suggest the applesauce or pumpkin variation for this vegan brownie recipe.

No. Rolled oats are a grain. These nourishing vegan brownies are gluten-free when made with certified gluten-free oats and other gluten-free ingredients as needed.

No. Full-fat coconut milk and chocolate chips supply fat. Oil-free means the recipe has no added oil.

A bullet blender or food processor are other options. Note that a food processor will not blend the oats entirely smooth (the brownies will still be satisfying).Blend until the batter is completely smooth and the oats are fully incorporated.

They can look dry and more cakey while hot. Let them cool completely before judging the texture or cutting them; they become fudgy as they cool.

I recommend the 9-inch square pan for the intended thickness and baking time. A different size changes the thickness and may change the bake time.